1. Matthew Koehlar 21 Year Olds and Older
Beer Brewing Basics
Matthew Koehlar 21 Year Olds and Older

2. Malt The base of all beer Many kinds all over the world
Light to dark based on roasting

3. Hops Adds bitterness and aroma Balances out the sweetness of malt
Dozens of varieties
Depending on when hops are added, they do different things

4. Yeast Occurs naturally in the wild
For most beers, yeasts are farmed commercially

5. Types of Beer Ales- Generally more body, different flavors
Lagers- Sweeter, More Crisp

6. Types of Brewing Different ways to end up with beer.
Depending on skill level and knowledge
Need different equipment for different types of brewing

7. All Extract Pre-malted grain Around a dozen different styles
A lot less time consuming
Not as many options

8. Grain and Extract A mixture of both Usually comes in kits
Good stepping point to all grain

9. All Grain Need to mill the grain More expensive
Need a mash tun or a brew-in-a-bag

10. Beginning the Boil Plan out steps Lay out ingredients
Sanitize equipment

11. During the Boil
Specific temperature
Adding Malts
Adding hops

12. End of Boil Last additions of hops for aroma
Important for India Pale Ales
Depending on beer type, can go to two hours

13. Cool Down Cool down the wort quickly Air cooled Ice bath cooled
Coils and plate chillers

14. Primary Fermenter Usually 3 to 5 days.
Yeast feasting on the carbohydrates to create ethanol.
Creates carbon dioxide
Can see progress from an airlock
Once the yeast are “done,” can be transferred.

15. Secondary Fermenter Not always needed.
Gets the liquid off of dead yeast and used hops.
Great for aging beers with spices, herbs, fruits, or anything else you want to add
Long term storage

16. Additions Spices such as cinnamon, Fruits Meats
Anything that could provide a flavor

17. Bottling Less expensive initially More arduous
Priming sugar or bottle conditioning
Be careful! Bottle bombs.
Wait around two weeks for carbonation

18. Kegging Much quicker, just transfer from fermenter
Ready around a week earlier.
More maintenance, more equipment upkeep

19. Micro Brewery Operations
Thousands of small breweries
Growing exponentially

20. Large Scale Brewing Millions of dollars Thousands of hours
Incorporation

21. For More Information